Skip to main content
Main

Rice Fritters

Rice fritters are fried balls made from rice cooked in milk, sweetened, flavored, and coated with breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓
Rice Fritters

Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Fritters

Ingredients

Directions

Make the rice mixture

  1. Boil the rice in milk until it forms a stiff paste.

  2. Sweeten and flavor with lemon rind or spices, then mix in cream, eggs, and brandy if using.

  3. Let the mixture cool, then form it into balls the size of nuts.

Fry and serve

  1. Dip the balls in bread crumbs and fry in hot oil until browned.

  2. Serve hot, sprinkled with sifted sugar.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Cooks into a stiff paste that gives the fritters their body and holds their shape.
Milk
Cooks with the rice to form the creamy base of the paste.
Eggs
Bind the mixture and help it set as it cools and fries.
Sugar
Adds sweetness and helps the outside brown when fried.
Cream
Adds richness and moisture to the mixture.

The step that matters

Let the mixture cool before shaping. A warm, soft paste is too loose to hold its shape. Cooling lets the starch in the rice firm up so the balls keep their form and do not break apart in the hot oil.

Swap the lemon

How well each one fits the dish's main ingredients (rice, milk, sugar, cream, egg, brandy, bread):

  1. Vanillafits better
  2. Figfits better
  3. Apricotfits better
  4. Lemonthe original

Fit is the average pairing score against rice, milk, sugar, cream, egg, brandy, bread. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes